CAPTAIN D'S

Observed a bucket, disposable rags, and food debris in the hand sink. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: The PIC immediately removed everything from the hand sink and cleaned the debris from the hand sink during the inspection.

Observed ice machine with mold-like accumulation along the gaskets of the machine and on the roof of the inside of the machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C)(b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: The facility will need to drain, wash, rinse, and sanitize the ice machine at the end of the day. The facility will need to establish a cleaning schedule to prevent future contamination.

Observed encrusted material on can opener blade and black heavy accumulation on the rest of the equipment. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: The PIC will discontinue use of the can opener until a replacement blade can be obtained, and had the rest of the can opener equipment washed, rinsed, and sanitized during the inspection.

Observed encrusted material on can opener blade and black heavy accumulation on the rest of the equipment. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: The PIC will discontinue use of the can opener until a replacement blade can be obtained, and had the rest of the can opener equipment washed, rinsed, and sanitized during the inspection.

Observed raw chicken to be cooling in tightly closed plastic bags in the reach-in cooler in the main kitchen. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The raw chicken was opened and loosely covered to allow heat transfer from the surface of the food.

Observed several holes throughout the outside exterior of the building, allowing for the entry of insects and rodents. 511-6-1.07(2)(n) - Exterior Walls and Roofs, Protective Barrier (C) (n) Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Note: The PIC informed the EHS that a remodel of the exterior walls and roofing will be done at some point in the future. Plans will need to be submitted if any major changes occur on the inside of the facility.

Observed accumulated dust, debris, mold-like residues on interior/exterior of all reach-in coolers and cooking equipment, ventilation vents, and non-food contact portions of table-top food preparation equipment/utensils, and along shelving in the walk-in cooler. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Note: The facility will need to have all surfaces cleaned and sanitized to remove all debris and maintain surfaces that are clean to sight and touch.

Observed the men's bathroom door to not fully close due to the door frame being in disrepair. 511-6-1.07(5)(i) - Closing Toilet Room Doors (C) (i) Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed. Note: The facility will need to have the door and door frame repaired to ensure the bathroom door remains closed.

Observed several tears/damage along walls, ceilings, and baseboards. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Note: The facility will need to have the interior walls, baseboards, and ceiling repaired to ensure that they are smooth and easily cleanable.

Upon entry into the food establishment, an employee was observed to not have on an approved hair restraint while actively preparing food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: Employee voluntarily placed a hair net on during the inspection.

Observed and employee to have on a ring while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee voluntarily removed the ring during the inspection.

Accumulated dust, debris, mold and/or residues observed on interiors/exteriors of coolers and cooking equipment, condenser fan covers, and non-food contact portions of table-top food preparation equipment/utensils, along the floors and walls, and along shelving in the walk-in cooler. Kitchen equipment and surfaces need deep cleaned and maintained through routine cleaning frequent and thorough enough to keep surfaces rid of accumulated dust and residues.

Observed blue rags and food debris in the hand sink. A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed blue rags and cleaned the debris during the inspection.

Accumulated dust, debris, mold and/or residues observed on interiors/exteriors of coolers and cooking equipment, condenser fan covers, and non-food contact portions of table-top food preparation equipment/utensils, along the floors and walls, and along shelving in the walk-in cooler. Kitchen equipment and surfaces need deep cleaned and maintained through routine cleaning frequent and thorough enough to keep surfaces rid of accumulated dust and residues.